Brisket and Bean Chili
Even my family has a hard time eating a whole brisket in a few days. So what to do with the leftovers?
To start with – my leftovers are a couple of pounds of smoked brisket and 2 quarts of smoked pinto beans.
I begin by placing the pinto beans into a large pot and turning them to simmer. I then cut the brisket into slices..
Then I cut the beef brisket slices into small cubes.
Before I add the brisket to the beans I add 28 ounces of diced tomatoes.
I also add one cup of beef stock and turn the burner to medium.
After adding the beef stock and tomatoes I also add 3 tablespoons chili powder. One tablespoon cumin. One tablespoon onion powder. One teaspoon black pepper.
I bring the ingredients to a light boil. then turn back to simmer and let cook for one hour.
This makes a hearty, robust chili besides being a great way to use up the leftovers a couple of days after smoking a brisket with beans. The chili is enough of a flavor change to get the kids to eat the brisket without feeling like they are eating the same old thing.
This recipe also can be used with fresh beef and beans. If not using leftovers – cube the beef, then brown in skillet before adding to beans, spices and tomatoes.
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
- Beef Brisket Approx 2 lbs
- 2 quarts pinto beans
- 3 tablespoons chili powder
- 1 table spoon onion powder
- 1 tablespoon cumin
- 1 teaspoon black pepper
- 1 cup beef stock
- 28 ounces diced tomatoes
Dice the beef brisket. Add beans, tomatoes, beef stock and spices together in large pot. Add beef brisket. Simmer one hour.